Technical Field
[0001] This invention relates to gelatin compositions, and particularly to gelled food products
which are prepared from non-gelled, liquid, aqueous gelatin concentrates.
Background Art
[0002] Gelatin is a proteinaceous material derived from collagen by hydrolytic action which
is produced at a purity suitable for edible consumption. Gelatin is soluble or dispersible
in hot water, and can swell to take-up about 5-10 times its own weight of water to
form a gel. It is useful for the preparation of food products, such as desserts, photochemical
tissue for rotogravure printing, subbings for photographic film, sizing for textiles
and papers, and the like. With the exception of its use in adhesives, where gelatin
may comprise about 30 to about 50 weight percent of the product composition, gelatin
is typically used at a concentration of about 0.25 to about 25 weight percent of an
aqueous composition.
[0003] In some uses, the gelatin composition is used in relatively large, gelled blocks,
as in a dessert, while in other uses, it is utilized as an extremely thin, gelled
film, as in a photographic subbing. When used in adhesives, the gelatin composition
is normally a liquid at the time of ultimate use.
[0004] Gelled food products, such as desserts, typically contain about 1 to about 3.5 weight
percent gelatin along with various other ingredients such as one or more food acids
for tartness, sweetener and flavorant. Non-dessert gelled food products, such as aspics,
also contain about 1 to about 3.5 weight percent gelatin with flavor containing materials,
such as tomato juice, beef broth, or clam broth, and usually common table salt. These
compositions typically gel at temperatures less than about 70°F. (about 20°C.), and
are usually refrigerated at temperatures of about 50-55°F. (about 10-13°C.) to initiate
gelation. Other gelatin-containing food products such as marshmallows, head cheese,
canned hams and ice milks generally contain from about 0.25 to about 15 weight percent
gelatin, based upon the weight of the water present, along with the usually used flavorants
such as sweeteners and spices.
[0005] A difficulty arising from the use of gelatin compositions stems from the fact that
dry gelatin is not readily soluble in cold or tepid water. Rather, the dry gelatin
must be heated and agitated with water to a temperature of about 50-60°C. so that
it will dissolve.
[0006] Concentrated gelatin solutions containing about 10 to about 60 weight percent gelatin
can be made, but these solutions gel at temperatures above ambient room temperature,
and once gelled, they must be reheated and agitated during the dilution step as gelled
gelatin compositions are not soluble in cold or tepid water. It would therefore be
advantageous if a storage stable, readily dilutable, concentrated, liquid gelatin
solution could be prepared which would need no heating step for its dilution and consequently
also need less agitation and cooling to be in a usable condition.
[0007] The use of liquefying agents or lyotropic agents in adhesives containing relatively
high concentrations of hydrolyzed collagen; i.e., about 30-50 weight percent, has
been known for sometime.
[0008] For example, U.S. Patents No. 1,394,654, No. 1,844,679, No. 1,873,580, No. 1,950,483,
No. 2,048,499, No. 2,126,305 and No. 2,658,001 teach that thiourea, urea, biuret,
alkali metal nitrates, dextrines, infusorial or diatomaceous earth, alkaline earth
salicylates, ethyl alcohol, glycerol, furfuryl or tetrahydrofurfuryl alcohols, 2-methoxy
methanol, thiocyanate salts and the like are useful to lower the gelling temperature
of various hydrolyzed collagen-containing compositions. In addition, U.S. Patent No.
2,413,815, states that boiling a gelatin solution with phosphoric acid at a composition
pH value of less than 5.7, followed by neutralization with calcium carbonate to a
pH value between 5.7 and 5.9 and filtration, leads to a composition which may contain
more than 20 weight percent gelatin and still remain liquid down to the temperature
at which the solvent congeals.
[0009] A more recent patent, U.S. Patent No. 4,224,353, acknowledging the known lyotropic
effect of acid pH values upon aqueous gelatin solutions, teaches that gellable aqueous
gelatin-containing dessert starter compositions can be prepared using an acid as the
lyotropic agent. The syrups of that invention are said to be suitably prepared containing
from about 5 to 40 percent gelatin, from about 5 to about 40 percent acid and from
about 20 to 90 percent water, with the acid present at about 30-200 percent of the
weight of the gelatin. The dessert starter compositions gel to form the final dessert
products when they are mixed with sufficient buffer to raise the pH of the dessert
composition to about 3.6 to 4.6. Water is also be added to achieve the desired gelatin
concentration of ingredients.
[0010] The compositions of the above patent are, however, said to deteriorate on storage
at room temperature due to hydrolysis of the gelatin protein under acid conditions.
Those gelatin-containing syrups are therefore preferably stored and sold in a refrigerated
or frozen form along with the neutralizing buffer salts.
[0011] Aside from the lack of convenience of the products of the above patent due to their
storage under refrigerated conditions, the food product made using the proportions
of ingredients set out in its sole Example was found to have a metallic taste. It
is presumed that the taste so found arose from the relatively high amount of buffer
salt needed to raise the composition to the proper pH value for gelling. That product
also contains a relatively high sugar content, also presumably to help mask the metallic
flavor.
[0012] None of the above-described art teaches or suggests that room temperature storage
stable, ungelled gelatin-containing concentrates can be prepared using a non-acid
lyotrope, and then diluted with water to form gelled gelatin-containing food products
which gel at temperatures above the gelling temperature of the concentrate, and at
temperatures similar to product compositions containing the same amount of gelatin
and no lyotropic agent, as is taught hereinbelow.
Brief Summary of the Invention
[0013] A novel gelatin concentrate, its method of use and novel gelled food products are
disclosed. The concentrate of this invention is ungelled at ambient temperatures and
has a gel-set temperature of less than about 20°C. It contains about 10 to about 30
weight percent gelatin, urea as a lyotropic agent, and flavorant or other ingredient.
Its pH value can range from about 2.5 to about 7.5, the lower values, when present,
being attained through materials other than the lyotropic agent. The ratio of gelatin-to-urea
in the concentrate is about 1:0.3 to about 1:1.5. The concentrates of this invention
have the property whereby dilution of the concentrate with water to a gelatin concentration
of about 2 weight percent of the composition while maintaining the pH value of the
concentrate produces a resulting diluted composition which has a gel-set temperature
higher than that of the concentrate from which it is prepared.
[0014] In the method of this invention, a gelled gelatin-containing food product is prepared
by providing a concentrate of this invention which is diluted to a gelatin concentration
of from about 1 to about 5 weight percent of the composition. The diluted composition
is then maintained at a temperature not higher than the diluted composition gel-set
temperature for a period of time sufficient to produce a gelled food product of this
invention.
[0015] A gelled food product of this invention contains water, about 1 to about 5 weight
percent gelatin and urea, the weight ratio of gelatin to urea being about 1:0.3 to
about 1:1.5.
[0016] One of the several advantages and benefits of the instant invention is that a concentrated
gelatin-containing composition is prepared in ungelled, dilutable form which can be
diluted with water without heating to provide gelatin at a concentration which is
suitable for gelled gelatin food products. This permits quick and easy usage.
[0017] Another advantage of the instant invention is that while the concentrate does not
gel at normal temperatures, once the concentrate is diluted to a gelatin concentration
of about 1 to about 5 weight percent, the diluted composition gels at a temperature
similar to that of a composition containing the same amount of gelatin of the same
Bloom strength but containing no lyotropic agent.
[0018] Another benefit of the concentration of this invention is that they can be stored
for months at room temperature without appreciable hydrolysis of the gelatin or detriment
to the resulting gelled product.
[0019] Yet another benefit of this invention is that it permits use of aqueous liquid gelatin
concentrates at temperatures below the freezing point of water which form gelled products
at the same, sub-freezing temperature upon dilution.
[0020] Several other benefits and advantages of the instant invention will become manifest
from the detailed description which follows.
Brief Description of the Drawings
[0021] In the drawings, forming a portion of the disclosure of this invention;
Figure 1 is a graph showing a comparison of gel-set temperatures of concentrated and
diluted (to one tenth) aqueous compositions containing gelatin alone or containing
various percentages of gelatin of the same Bloom value and various percentages of
urea as a lyotropic agent;
Figure 2 is a graph showing a plot of gel-set temperatures for aqueous compositions
containing 22 weight percent gelatin and varying amounts of urea, the abscissa being
in units of the weight ratio of gelatin-to-urea;
Figure 3 is a graph showing a plot of gel-set temperatures for a constant amount of
gelatin, and constant gelatin-to-urea weight ratio versus the Bloom value of the gelatin
used to prepare the concentrate;
Figure 4 is a graph showing the effect of pH value on gel-set temperature for gelatin
concentrates of this invention; and
Figure 5 is a graph showing the effect of pH value on the gel strength for concentrates
of this invention which have been diluted to form gelled products.
Detailed Description of the Invention
[0022] The present invention relates to a method of preparing gelled gelatin food products
from liquid, aqueous gelatin concentrates which remain fluid at ambient temperature,
as well as to the concentrates themselves, and to gelled food products. Upon merely
diluting the concentrates with water to a gelatin concentration of from about 1 to
about 5 weight percent, the resulting diluted compositions form firm gels at ambient
temperatures although gel rigidity is improved by refrigeration.
[0023] It is well known that increasing the gelatin concentration in an aqueous composition
causes the composition to gel more easily (i.e. raises the temperature at which the
gel will form). It is equally well known that lowering the gelatin concentration makes
the composition more difficult to gel (i.e. decreases the gelling temperature). This
is shown in gelatin Compositions A and A/10 of Figure 1.
[0024] The method of the present invention runs contrary to these usually observed phenomena
in that the diluted gelatin solutions of this invention generally gel more easily,
or at higher temperatures than do the gelatin concentrates from which they are made.
This is shown in the comparisons in Figure 1 of gelatin Compositions B-F with their
diluted (tenfold) counterparts B/10-F/10.
[0025] More specifically, gel-set temperatures for three gelatin concentrates useful herein
are shown in the graph of Figure 1 for gelatin Compositions B, C and D. The gel-set
temperatures of the diluted compositions (one volume to ten volumes) prepared from
the above concentrations, Compositions B/10, C/10 and D/10, respectively are also
illustrated. The gelatin and lyotrope (urea) concentrations are listed for each solution
as is the weight ratio of gelatin-to-urea (G:U).
[0026] For purposes of comparison in Figure 1, the gel-set temperature of an aqueous gelatin
concentrate (Composition A) having the same amount of gelatin as concentrates B and
C and no lyotropic agent is shown, as is the gel-set temperature of the diluted composition
(A/10) made therefrom and having the same gelatin concentration as compositions B/10
and C/10. The gelatin used for each composition of Figure 1 had a Bloom value of 280.
[0027] The gelatin concentrates of this invention gel at temperatures lower than normally
expected for compositions containing an equal amount of gelatin because they contain
urea, a non-acid lyotropic agent which prevents or retards gelation. While it is not
desired to be bound by any particular theory or mechanism, it is believed that when
the gelatin concentrate is diluted with water, the gelation retarding effect of the
urea decreases more rapidly than does the gel retardation effect of lowered gelatin
concentration. The usual result of these believed different rates of decreasing effects
on gelling temperature is that once the concentration of gelatin is reached which
is desired for a gelled product, the gel retarding effect of the urea is minimal and
the product gels at a temperature near that expected for the gelatin alone.
[0028] The diluted compositions prepared in accordance with this invention usually, and
preferably, gel at higher temperatures than do the concentrates from which they are
prepared. Under some circumstances, however, the rise in gelling temperature usually
observed in this invention can be overwhelmed by other phenomena and the diluted composition
gels at a temperature equal to or below the gel-set temperature (discussed hereinafter)
of the concentrate from which it is prepared. One such circumstance can occur when
the concentrate is at a relatively high pH value, e.g. about pH 6-7, and the diluted
product has a relatively low pH value, such as about 4 or below.
[0029] In the exceptional situations in which the diluted product has a gel-set temperature
equal to or greater than the gel-set temperature of the concentrate from which it
is made, the system is nevertheless within the ambit of this invention provided that
either (1) the diluted composition has a gel-set temperature higher than about 10'C.
(about 50'F.), or (2) the concentrate when diluted with water (rather than with an
acid-containing aqueous composition) to a gelatin concentration of about 2 weight
percent of the total composition, while maintaining substantially the pH value of
the concentrate (e.g. within about 0.5 pH units) produces a diluted composition having
a higher gel-set temperature than that of the concentrate from which it is prepared.
This latter test is particularly useful in the above-discussed circumstance when the
concentrate has a relatively high pH value and the p
H value of the diluted composition is relatively low.
[0030] For ease of understanding, and clarity, the remainder of the discussion herein will
deal with the preferred compositions wherein the diluted composition has a gel-set
temperature above that of the concentrate from which it is prepared.
[0031] While the gelatin concentrates of this invention are normally liquid at ambient room
temperatures, storage or shipment at below room temperatures, as during winter shipment,
can cause the concentrates to gel. Should gelation of these concentrates occur, storage
at or above ambient room temperature will generally cause the gelled concentrates
to reliquify and return to their usable condition because there is usually only a
difference of a few degrees, e.g. about 3'C., between their gelling and melting temperatures.
[0032] According to the instant invention, aqueous concentrates preferably containing from
about 10 to about 30 weight percent gelatin are prepared and utilized. More preferably,
and necessarily with gelatins of high gel strength (Bloom strength), the concentrates
of this invention contain from about 15 to about 25 weight percent gelatin. The amount
of gelatin is calculated on the basis of the solids content of the gelatin material
used; i.e. as the amount of acid salt of the protein or as the amount of free protein
used. These concentrates are liquid and ungelled at ambient temperatures, rather than
being gelled; i.e., the concentrates have gel-set temperatures which are preferably
less than about 20'C., and are more preferably less than about 15'C.
[0033] As used herein, the "gel-set temperature" is that temperature at which a composition
containing gelatin will gel within the time required for all of the material to reach
said temperature. This temperature is measured by slowly cooling an aqueous, gelatin-containing
solution containing a thermometer and observing the temperature at which gelation
occurs.
[0034] It is pointed out that the gel-set temperature and the temperature at which a gelled
composition will re-liquify or melt are usually quite different, with the melting
temperature being higher. The gel-set temperatures of the concentrates useful herein
usually are within about 5°F. (about 3°C.) of the melting temperatures, while differences
between gel-set and liquification temperatures of about 15-30°F. (about 8-17°C.) are
not uncommon for the diluted compositions made in accordance with this invention and
useful herein. Thus, even where dilution produces a relatively small rise in gel-set
temperature over that of the concentrate, the difference in melting temperatures between
a gelled concentrate and its diluted composition is usually larger. This larger separation
of melting tmperatures makes this invention useful even when the gel-set temperature
of the diluted composition is raised slightly because if a concentrate happens to
gel due to low temperature exposure, it will return to a liquid state easily by sufficient
exposure to a temperature only a few degrees above its gel-set temperature, while
the diluted composition, having a more stable gel form, will generally remain in the
gelled state with the same exposure to a temperature above its gel-set temperatures.
[0035] The gelatin useful herein can be obtained from one or more animal sources as is known
in the art. Collagen hydrolysis is typically carried out in hot water under acidic
or neutral conditions from either acid or base cured collagen-containing sources.
The hydrolyzed product is typically provided as an acid salt, e.g. hydrochloride or
hydrosulfate, although salt-free, deionized, gelatins are also available. As the method
and products of this invention are directed toward human consumption, food grade gelatin
is used.
[0036] Bloom strengths or values are properties of the gelatins which relate to the gel
strength or firmness which a particular gelatin produces under standardized conditions.
The Bloom strength or value is based upon the force in grams required to cause a standardized
piston to move through a standardized, gelled gelatin sample, and is used for rating
the strength of gels. Gel strength is measured in commercially available machines
called Bloom Gelometers. Higher Bloom strengths indicate higher gel strengths and
higher gelling temperatures for a selected amount of gelatin.
[0037] A gelatin composition for measuring Bloom strength contains 7.5 grams of gelatin
dissolved in 105 grams of water. The gelatin solution is allowed to gel and is kept
at 50°F. (10°C.) for 17 hours prior to making the Bloom strength determination.
[0038] The gelatin-containing food product concentrates and therfore gelled food products
can be prepared from gelatins having Bloom strengths of about 100 to about 350, but
are preferably prepared from gelatin having a Bloom strength of from about 250 to
about 300.
[0039] Since Bloom strengths or values are measured at specific solids concentrations, and
the various diluted compositions described herein are generally not at those required
solids concentrations, the measures of gel firmness reported herein for diluted compositions
are not in Bloom values. Rather, gel firmness values are given in terms of "gel strength"
which is the number of grams required to move the piston of a Bloom Gelometer through
the gelled, diluted composition being measured, using the same time and temperature
conditions used for measuring Bloom values.
[0040] It is known that a series of gelled products having a constant gel strength can be
prepared from gelatins of differing Bloom values by suitably adjusting the concentrations
of the gelatin used for the composition, and the pH value of each composition. For
example, use of one amount of a gelatin having a high Bloom value can produce a gelled
product whose gel strength is the same as that of a gelled product prepared by using
a higher concentration of a gelatin that has a lower Bloom value. This effect is illustrated
in part by the gel strength versus pH value plots of Figure 5 wherein gelatin having
Bloom values of 310 and 280 were used, the ordinate of the plots of Figure 5 being
in gel strength units.
[0041] A non-acid lyotropic agent (lyotrope) also constitutes a portion of the concentrates
of this invention. The lyotrope useful herein is urea, which is a neutral compound,
acting as neither an acid or a base, and thus does not cause a substantial effect,
if any, upon the pH value of the concentrate or the gelled food product. Consequently,
the lyotrope of this invention causes substantially no effect upon the pH values of
the system as compared to the acidic lyotropes disclosed in U.S. Patent No. 4,224,353
which make the syrups of that invention so acidic that those syrups must be stored
in a refrigerated condition to avoid hydrolysis of the gelatin therein. In addition,
urea adds substantially no taste to the food product which must be masked by amounts
of flavorants in excess of those normally found in gelled food products which contain
no urea, and urea is a naturally occurring metabolite which is excreted by the kidneys.
[0042] The ratio of gelatin-to-urea (G:U) in the concentrate has an effect on the gel-set
temperature of both the concentrate and the diluted composition prepared therefrom.
If too little urea is used, the gel-set temperature of the concentrate will not be
low enough, and the concentrate may gel at temperatures above 20°C. If too much urea
is used, the diluted composition having the prescribed gelatin concentration may not
gel at the temperature desired for a gelled food product.
[0043] The weight of gelatin to that of urea preferably is in a ratio of about 1:0.3 to
about 1:1.5, and more preferably, this weight ratio is about 1:0.6 to 1:1.1. It is
stressed that the weight ratio of gelatin-to-urea does not change by mere dilution
with water and typically remains constant in both the concentrate and diluted composition,
but the lyotropic effect is noted substantially only in the concentrate. The constancy
of the gelatin-to-urea (lyotrope) weight ratio herein is contrasted with the disclosures
of U.S. Patent No. 4,224,353 wherein the lyotrope, the acid pH-causing proton, is
consumed by the buffer during the pH raising step when the dessert product of that
patent is prepared. Additional amounts of gelatin and/or urea can be added during
the dilution step to alter tne gelatin-to-urea ratio so long as that ratio remains
within the above-stated range.
[0044] As can be seen from examination of the plots of the graphs of Figures 2 and 3, where
gelatin was used, the Bloom value of the gelatin selected for use in a concentrate
plays a role in determining the gel-set temperature of the concentrate, and in selecting
the gelatin-to-urea weight ratio. It is generally preferred to use more urea with
gelatins having higher Bloom values.
[0045] In Figure 2, gel-set temperatures are plotted for 100 and 300 Bloom gelatin concentrates
wherein the gelatin concentration is a constant 22 weight percent of the aqueous concentrate
and the weight of urea as lyotrope is changed from zero through about 1.25 times the
amount of gelatin present in the concentrate. While the decreases in gel-set temperatures
are approximately the same for a given weight ratio of gelatin-to-urea, the gelatin
with the Bloom value of 100 exhibits a gel-set temperature which is consistently about
9°C. lower than the gel-set temperature for the gelatin having a Bloom value of 300,
for the range shown in the graph.
[0046] In Figure 3, the amount of gelatin is kept constant at 22.5 weight percent as is
the weight ratio of gelatin-to-urea kept at 1:0.995, while the gel-set temperature
is plotted against the Bloom value of the gelatin utilized in the concentrate. Here
again, the higher Bloom values go hand-in-hand with the higher gel-set temperatures
for the amount of gelatin and gelatin-to-urea weight ratio used.
[0047] The pH value of the concentrate and of the diluted composition affect the gel-set
temperature of the concentrate and the gel strength of the gelled, diluted composition.
This is shown in Figures 4 and 5 for gelatin-containing concentrates and diluted compositions,
respectively, which contain urea as the lyotropic agent.
[0048] In Figure 4, it is seen that increasing the pH value above about pH 4.2 for aqueous
concentrates containing 22.5 weight percent gelatin (310 Bloom), and a gelatin-to-urea
weight ratio of 1:0.996, steadily increases the gel-set temperature. Figure 5 shows
that increasing the pH value of the concentrates of Figure 4 which have been diluted
one volume to ten volumes (2.25 weight percent gelatin), and therefore of the diluted
compositions, increases the gel strength of the gelled food product to a point at
which the gel strength levels to a relatively constant value.
[0049] It is thus seen that, for best results, there is some benefit in controlling the
pH value for both the concentrates and diluted compositions. The pH value in general,
is preferably below about pH 6 in the concentrate so that that composition maintains
its low gel-set temperature. The pH value of the diluted composition is generally
preferred to be below about pH 5.5 so that some control of the diluted composition°s
gel strength can be exercised. While useful concentrates and diluted, gelled products
can also be prepared within the entire range of pH values from about 2.5 to about
7, it is preferred that the pH value of both the concentrate and diluted composition
be between about 3.5 and about 5.5, as this pH value range helps to maintain stability
of the composition to hydrolysis during storage at room temperature. More preferably,
the pH value of both the concentrates and diluted compositions, and therefore products,
is between about 4 and about 5.
[0050] After preparation of the gelatin concentrate, it is preferably diluted for use with
an aqueous composition to a gelatin concentration of from about 1 to about 5 weight
percent of the resulting, diluted composition. More preferably, the diluted composition
and gelled food product contain about 1 to about 3.5 weight percent gelatin. The diluted
composition thus produced preferably has a higher gel-set temperature than does the
concentrate, and when maintained for a sufficient time at a temperature not higher
than its gel-set temperature, the diluted composition forms a gel.
[0051] Food acids, such as citric acid, malic acid, fumaric acid, hydrochloric acid and
the like, are useful herein to help provide the desired concentrate and diluted product
pH values, and more importantly, as flavorants. The amount of food acid so utilized
is typically less than about 20 percent of the weight of the gelatin present and less
than about 10 percent of the weight of the concentrate. At such concentrations, food
acids provide little, if any, lyotropicity.
[0052] While it is preferred that the concentrate have a pH value of about 3.5 to about
5.5 so that room temperature stability toward hydrolysis can be mantained, the concentrates
of this invention which contain food acids can also have pH values in the range of
about 2.5 to about 5.5. At about the time of dilution (e.g. before, after or during
dilution) of the latter, low pH value concentrates with an aqueous composition for
use in a gelled food product, the pH value of the diluted composition is preferably
raised by admixing therewith an appropriate edible, alkaline material to preferably
between about 3.5 to about 5.5, and more preferably to a pH value of between about
4 to about 5.
[0053] Alkaline materials useful for raising the pH values of the diluted compositions are
water-soluble alkaline materials which are edible or which produce edible salts when
admixed with the gelatin concentrate, including constituents of the concentrate such
as food acids, and include sodium or potassium hydroxides, carbonates, bicarbonates,
and phosphates, such as sodium dihydrogen phosphate, dipotassium hydrogen phosphate
and trisodium phosphate, and the like, and mixtures thereof. Since the concentrates
of this invention do not contain sufficient amounts of food acid to cause lyotropicity,
the metallic taste observed from neutralized gelatin syrups in which food acids are
the lyotrope is not observed herein.
[0054] When sodium or potassium carbonates or bicarbonates are added to the acidic, gelatin-containing
concentrates during the dilution step, the diluted composition emits bubbles of carbon
dioxide due to the reaction of the acid and carbonate or bicarbonate salt. If the
diluted composition is gelled quickly, as when cold water is used for the dilution
step, and/or the diluted composition is refrigerated rapidly, the carbon dioxide gas
bubbles can be trapped in the gelled, diluted composition to prepare a foamed, gelled
food product whose bubbles contain a higher concentration of carbon dioxide than is
present in the air, and which does not require beating and air entrapment to prepare
a foam.
[0055] The natural buffering effect of food acid and food acid salts present on dilution
tends to keep the pH value of the diluted compositions within the preferred range
of pH values with most ordinary tap waters. Additional buffering agents such as sodium
dihydrogen phosphate and disodium hydrogen phosphate can also be used to assist in
buffering the concentrates and diluted compositions.
[0056] The aqueous gelatin concentrates of this invention, when used for dessert-type gelled
food products, are more preferably diluted to a gelatin concentration of about 1 to
about 3.5 weight percent of the total composition. Concentrates for preparing dessert-type
gelled food products also typically contain natural or artificial fruit or berry flavorants
such as strawberry, raspberry, orange, lime or grape concentrates, or the like, in
sufficient amounts to flavor the gelled food product. When fruit or berry flavorants
are used, an edible food colorant such as is normally associated with the fruit or
berry is also typically present, e.g. red for raspberry or green for lime flavor.
As previously discussed, food acids such as fumaric acid, citric acid, adipic acid,
and the like which provide tartness and buffering capacity are present in the dessert
compositions of this invention alone or in mixtures, at a concentration of about 1
to about 10 weight percent of the concentrate.
[0057] Natural or synthetic sweeteners such as sucrose, fructose, mannitol, sorbitol or
saccharin derivatives, such as sodium sacchararin, sodium cyclamate and aspartame
are also preferably present. The sweeteners can also be used alone or in mixtures
in an amount sufficient to provide the desired sweetening effect. Food preservatives
such as sodium benzoate and potassium sorbate can also be present in the gelatin-containing
concentrates of this invention.
[0058] When natural sweeteners are used, the gelatin concentrates of this invention are
most conveniently utilized in gelled food precursor products comprised of at least
two packages or containers; one package containing the gelatin concentrate prepared
from water, gelatin, edible lyotropic agent, and the like, with the second package
containing an aqueous natural sweetener concentrate, such as a 65 weight percent solution
of sucrose or a 90 weight percent solution of fructose. The two package system for
this type of gelled food product precursor is preferred because inclusion of the desired
amount of natural sweetener in the concentrate frequently leads to a thickened, but
ungelled, concentrate which is not very fluid.
[0059] As is well known, natural sweeteners differ in their sweetening abilities, solubilities
and viscosities, and consequently, the amount of sweetener in the natural sweetener-containing
concentrate will vary as to the particular natural sweetener used. The amount of aqueous
natural sweetener in the aqueous natural sweetener-containing concentrate is therefore
that amount which, upon dilution, sufficiently sweetens the diluted composition and
gelled product.
[0060] The separate package for the aqueous natural sweetener-containing concentrate can
also contain, mixed therein, the alkaline material used to raise the pH value of diluted
compositions, as when food acids are utilized to impart tartness and/or provide acid
for a foamed product. In preferred practice, monosaccharides, such as glucose, are
not used in conjunction with the alkaline material because their admixture causes
an undesirable reaction which leads to a reduction in sweetening power. The sweetener-containing
package can also contain a food acid to lower the pH value of the diluted composition.
[0061] In those instances where an artificial sweetener, such as aspartame or sodium saccharin,
is used in the presence of food acid, the first package can contain water, gelatin,
food acid and artificial sweetener, while the second package contains an aqueous solution
of edible alkaline material. If desired, additional packages containing other gelled
food product constituents, such as food acid or flavorant can also be used. With artificial
sweeteners, all components can be housed in a single package.
[0062] When the food product gelatin-containing concentrate of this invention is housed
in one container, such as a bottle, and at least one other product constituent is
housed in at least one other container, such as another bottle, the hereinbefore given
weight percentages of the concentrate components are calculated based upon the weight
of the contents of the gelatin-containing container. The amount of gelatin in the
diluted composition in its liquid and gelled forms is calculated based upon the total
weight of the total, diluted, composition.
[0063] When the desired, gelatin-containing gelled food product is an aspic, rather than
a dessert, the food acid and sweetener are not used. Instead, a package, or packages,
other than that containing the gelatin concentrate can contain one or more flavoring
materials suitable for aspics, such as tomato juice or concentrate, beef broth, clam
broth, and table salt. The flavorant for the aspic can also be packaged with the gelatin
concentrate.
[0064] One convenient form for packaging one, two or multi-package food product precursors
of this invention is in heat-sealable, plastic, foil laminate or plastic lined, flexible
envelopes. These envelopes are conveniently used by clipping off a corner or tearing
the seal open and squeezing or pouring out the premeasured contents.
[0065] Using a dessert-type, gelatin-containing product precursor as exemplary, after opening
and emptying the package contents into a bowl, admixing the gelatin concentrate and
the aqueous natural sweetener-containing concentrate partially dilutes the gelatin
concentrate. The package contents are mixed with sufficient water to obtain the diluted
gelatin concentration desired for the gelled food product, as described previously.
Admixture of the aqueous natural sweetener-containing concentrate and the gelatin-containing
concentrate preferably occurs prior to admixture with water to form the diluted composition.
However, the gelatin concentrate and water can be admixed first, followed by admixture
of the natural sweetener-containing concentrate. Gelation is then allowed to occur,
as by refrigeration.
[0066] This invention, as explained before, eliminates the need for hot water dissolution
of solid gelatin when gelatin desserts are prepared and thus shortens the cooling
time necessary to reach gelation temperatures after the dessert preparation is put
into a refrigerator. Through the use of this invention, it is possible to dilute a
concentrate shortly before dinner and have a gelled product after dinner.
[0067] For dilution of all of the concentrates discussed hereinbefore, the temperature of
the aqueous composition used for dilution can range from cold through hot. Cold water
generally requires more stirring to effect formation of a substantially homogeneous
diluted composition, and the composition so produced requires a relatively short time
to gel. When hot water is used, the stirring time is shortened, but more time is required
for cooling to gelation temperatures to occur. In preferred practice, tepid water
is used when the shortest gelling time is not essential.
[0068] The concentrate compositions of this invention can be prepared from dried gelatin
or from gelatin liquors. In a typical preparation, 250-300 Bloom gelatin liquor containing
29-32 weight percent solids at a temperature of 160°F. (about 71°C.) is added to a
Dopp Kettle or equivalent mixer. The desired amount of urea and other ingredients
are then added thereto and mixed in slowly while the temperature of the resulting
admixture is maintained at about 140-150°F. (about 60-65.5°C.). After the principal
ingredients have been dissolved, the pH value of the composition is adjusted, if necessary.
The admixture is then cooled to about ambient temperature (20-25°C.) and filled into
suitable containers.
[0069] To prepare a preferred gelled gelatin-containing food product according to the method
of this invention, an illustrative concentrate is provided, such as the one above,
or any other ungelled concentrate, having a gel-set temperature less than about 20°C.,
comprising water, about 10 to about 30 weight percent gelatin, and urea, and having
a pH value of about 3.5 to about 5.5 and a gelatin-to-urea weight ratio of about 1:0.3
to about 1:1.5. The concentrate is then diluted with an aqueous composition to provide
a composition having a gelatin concentration of about 1 to about 5 weight percent
of the total weight of the gelled food product. The diluted composition is thereafter
maintained at a temperature of less than its gel-set temperature, e.g. less than about
20°C., to form a gel. If the diluted composition is cool or cold when prepared, it
normally takes only a short time for gelation to take place, especially when the composition
is placed in a refrigerator.
[0070] This invention is further illustrated by the examples which follow.
Best Mode For Carrying Out The Invention Gelatin Dessert Concentrate
Example 1: With Artificial Sweetener
[0071]
[0072] The components numbered 2-7 in the above list were first blended together while dry.
The components numbered 8 and 9, which are liquids, were thereafter admixed and blended
with the dry blend of components 2-7 to form a new blend. Water (component 1) was
thereafter admixed with agitation to the new blend and the resulting concentrate was
heated with continued agitation to about 140°F. (60°C.) Agitation was continued with
maintenance of a temperature of about 140°F. (60°C) until a substantially homogeneous
concentrate was prepared. Sodium hydroxide (component 10) was thereafter added to
adjust the pH value of the concentrate and the saccharin solids, dissolved in water
(component 11) was added and mixed into the composition. The amount of water noted
in the above Component List is that which was added as water and does not include
that water which may be contained in one of the other components, e.g. gelatin, urea,
flavor concentrate, etc.
[0073] After cooling, the aqueous gelatin concentrate had a pH value of 4.5, and had a gel-set
temperature of 10°C. Dilution and mixing of one volume of the concentrate to ten volumes
with City of Chicago tap water produced a gelatin dessert composition which had a
gel-set temperature of 13.5°C. Example 2: Gelatin Concentrate
[0074] A gelatin concentrate useful in preparing the gelled food product of this invention
when combined with other ingredients was prepared as follows: A gelatin liquor (75.3
pounds) containing 29.77 weight percent 280 Bloom gelatin-HCl was mixed with urea
(22.0 pounds at 98% purity) at a temperature of 65°C. The pH value of the composition
was 4.3, and a total of 2.7 pounds of additional water were added with mixing to form
a substantially homogeneous concentrate.
[0075] The concentrate so produced contained 22.4 weight percent gelatin and had a gelatin-to-urea
weight ratio of 1:0.96. This concentrate had a gel-set temperature of 8°C. When diluted
to contain 2.24 weight percent gelatin, the diluted and subsequently mixed composition
had a gel-set temperature of 14°C.
[0076] Two Package Concentrate
Example 3: Containing Natural Sweetener
[0077]
[0078] The concentrate portion of the first package was prepared as described in Example
1. This composition had a pH value of 3.9-4.0, had a gel-set temperature of 55°F.
(12.5°C.), and a gelatin-to-urea weight ratio of 1:0.74.
[0079] 30 Grams of the first solution were packaged as were 56 grams of the second solution.
The packages were opened and their contents poured into a measuring cup to yield 28.5
grams and 55.0 grams, respectively. Sufficient tepid tap water (166.5 grams) was added
with stirring to prepare one cup of liquid (250 grams, total). The resulting diluted
composition had a gel-set temperature of 61°F. (16.1°C.) and a pH value of 4.0.
[0080] A similar orange flavored concentrate was prepared by replacing the strawberry flavor
concentrate and red food color with 1.8 weight percent orange flavor and 0.85 percent
of orange food color, respectively. A total of 43.05 weight percent added water was
used. This composition had the same gel-set and pH values as described above.
[0081] A two package gelled food product was prepared using a 90% aqueous fructose solution
as the sweetener. For this product, a package containing 40 grams of the fructose
solution was poured into the measuring cup and yielded 39.2 grams. Another package
containing 30 grams of the first solution was prepared and emptied into the cup to
yield 28.5 grams. Thereafter, a total of 182.3 grams of tepid tap water were added
to bring the diluted composition to one cup (250 grams, total). This diluted composition
also had a pH value of 4.0 and gel-set temperature of 61°F. (16.1°C.).
[0082] All of the above gelled products were eaten, and could not be distinguished in taste
or gel characteristics from similar products prepared from dried gelatin.
Gelatin Concentrates and
Example 4: Compositions From Figures 4 and 5
[0083] The concentrates containing gelatin and urea whose gel-set temperatures as a function
of pH are illustrated in Figure 4 also contained small amounts of fumaric acid and
sodium citrate as a pH adjusting buffer system and to impart tartness to the diluted,
gelled dessert-type product. The buffer system components used to prepare the concentrates
whose gel-set temperatures correspond to the points of the graph of Figure 4 are shown
in Table 1 below. Gel strength values for the diluted compositions, prepared from
the concentrates, illustrated in Figure 5, are listed in Table 2 as are the gel-set
temperatures and taste characteristics for these diluted compositions.
Further Two Package Dessert-Type
Example 5: Gelled Food Products
[0084] Two additional two package, gelled dessert-type food product precursors (Products
A and
B) for the preparation of products similar to that of Example 3 were prepared as follows:
[0085] The First Solution for each gelled product precursor was prepared by adding the requisite
amount of water to the dry ingredients (components 3-5), followed by heating with
agitation to about 60°C. The heated admixture was then agitated until substantially
homogeneous and all of the ingredients had dissolved. The resulting solution was cooled
with agitation to about room temperature and the coloring and flavorant admixed (Product
B). Entrapped air bubbles were removed during the cooling step. The cooled solutions
were then sealed in individual pouches, each containing 17.5 grams of the First Solution.
The gel-set temperature for the First Solution of Product A was 62'F., while that
for Product B was 61'F.
[0086] The Second Solution for each gelled product precursor was prepared by adding all
of the solid components (9-11, and 12 for Product A) to the water (component 15).
The resulting admixture was heated with agitation to about 50-60'C. until all of the
ingredients had dissolved and the solution was substantially homogeneous. The homogeneous
solution was then cooled to ambient, room temperature. Components 13 ad 14 were added
to the cooled Second Solution of Product A. Each of the Second Solutions was then
sealed in an individual pouch at 60.0 grams per pouch.
[0087] Gelled food products were prepared by opening the individual pouches (First and Second
Solutions) for each product, and mixing their contents with sufficient tepid water
(172.5 grams) to make one cup of liquid. The thus diluted Products A and B were then
refrigerated to form gelled desserts. The gelled products had gel-set temperatures
of 60'F.
[0088] The present invention has been described generally and with respect to preferred
embodiments. It will be clear to those skilled in the art that modifications and/or
variations of the disclosed methods and compositions may be made without departing
from the scope of the invention set forth herein. The invention is defined by the
claims which follow.
1. 'A method of preparing a gelled food product comprising the steps of:
providing an ungelled aqueous gelatin concentrate having a gel-set temperature less
than about 20°C. comprising about 10 to about 30 weight percent gelatin and urea,
the weight ratio of said gelatin to said urea being about 1:0.3 to about 1:1.5, and
the pH value of said said concentrate being between about 2.5 and about 7; and
diluting said gelatin concentrate with an aqueous composition to a gelatin concentration
of about 1 to about 5 weight percent of the total composition, said diluted composition
having a gel-set temperature greater than the gel-set temperature of said gelatin
concentrate, and maintaining said diluted composition at a temperature not higher
than said diluted composition gel-set temperature for a period of time sufficient
to produce a gel.
2. The method according to claim 1 wherein the pH value of the diluted composition
is adjusted to between about 3.5 and about 5.5 by admixing therewith an edible alkaline
material selected from the group consisting of sodium and potassium hydroxides, carbonates,
bicarbonates, and phosphates and mixtures thereof.
3. The method according to claim 1 comprising the additional step of admixing an aqueous
natural sweetener concentrate to partially dilute said gelatin concentrate.
4. The method according to claim 3 wherein said aqueous natural sweetener composition
includes an edible alkaline material.
5. The method according to claim 1 wherein said gelatin concentrate additionally comprises
a flavorant, food acid and sweetener.
6. A method of preparing a gelled dessert comprising the steps of:
providing an aqueous ungelled gelatin concentrate in a first package, the contents
of said first package comprising water, about 10 to about 30 weight percent gelatin
having a Bloom strength of from about 250 to about 300, and urea, the weight ratio
of said gelatin to said urea being about 1:0.3 to about 1:1.5, said gelatin concentrate
having a gel-set temperature less than about 20°C., and a pH value of between about
2.5 and about 5.5;
providing a second package containing an aqueous solution of at least one other constituent
of said gelled food product;
opening said first and second packages and admixing the contents thereof with sufficient
water to dilute said gelatin to a concentration of about 1 to about 3.5 weight percent
of the resulting, diluted composition, said diluted composition having a pH value
of between about 4 and about 5 and gel-set temperature higher than the gel-set temperature
of said gelatin concentrate; and
maintaining said diluted composition at a temperature not higher than said diluted
composition gel-set temperature for a period of time sufficient to produce a gel.
7. The method according to claim 6 wherein said aqueous solution of second package
comprises a natural sweetener concentrate.
8. An ungelled aqueous gelatin concentrate for preparing a gelled food product comprising
about 10 to about 30 weight percent gelatin, urea, and at least one flavoring agent,
the weight ratio of said gelatin to said urea being about 1:0.3 to about 1:1.5, said
gelatin concentrate having a gel-set temperature less than about 20°C. and a pH value
of between about 2.5 and about 7, and after dilution with water to a gelatin content
of about 2 weight percent of the total composition while maintaining the pH value
of the concentrate, having a gel-set temperature greater than the gel-set temperature
of said gelatin concentrate prior to dilution.
9. The concentrate according to claim 8 wherein upon dilution with an aqueous composition
to a pH value of between about 3.5 and about 5.5 and a gelatin concentration of about
1 to about 3.5 weight percent of the total composition, the resulting diluted composition
has a gel-set temperature higher than the lower of about 10°C. and the gel-set temperature
of said concentrate.
10. The concentrate according to claim 8 wherein said weight ratio of gelatin-to-urea
is about 1:0.6 to about 1:1, said gelled food product is a dessert product and said
flavoring agent includes a food acid and a fruit or berry flavorant.
11. An ungelled aqueous gelatin concentrate for preparing a gelled, dessert-type food
product comprising about 10 to about 30 weight percent gelatin having a Bloom strength
of from about 250 to about 300, urea, food acid, flavorant and sweetener, the weight
ratio of said gelatin to said urea being about 1:0.6 to about 1:1.1, said gelatin
concentrate having a gel-set temperature less than about 20°C. and a pH value of between
about 3.5 and 5.5, and after dilution with water to a gelatin content of about 1 to
about 3.5 weight percent, having a gel-set temperature greater than the gel-set temperature
of said gelatin concentrate prior to dilution.
12. A precursor for a gelled food product comprising at least a first and a second
package,
the first of said packages containing a gelatin concentrate comprising water, about
10 to about 30 weight percent gelatin, and urea, the weight ratio of gelatin-to-urea
being about 1:0.6 to about 1:1.1, said concentrate having a gel-set temperature less
than about 20°C. and a pH value between about 3.5 and about 5.5; and
the second of said packages containing an aqueous natural sweetener concentrate, the
concentration of said natural sweetener being sufficient to sweeten the gelled food
product resulting from admixture of the contents of said packages, dilution of said
admixture to a gelatin concentration of about 1 to about 3.5 weight percent, and gelation
of the diluted composition.
13. A precursor for a gelled food product comprising at least a first and second package,
the first of said packages containing a gelatin concentrate comprising water, about
10 to about 30 weight percent gelatin, urea and food acid, the weight ratio of said
gelatin to said urea being about 1:0.6 to about 1:1.5, said gelatin concentrate having
a gel-set temperature less than about 20°C. and a the pH value between about 2.5 and
about 5.5; and
the second of said packages containing an aqueous natural sweetener concentrate containing
sufficient natural sweetener to sweeten the gelled food product resulting from admixture
of the contents of said packages, said second package additionally containing an edible,
water-soluble alkaline material present in an amount sufficient to raise the pH value
of said diluted composition to between about 3.5 and about 5.5 when said admixture
is diluted with sufficient water to provide a gelatin concentration of about 1 to
about 3.5 weight percent.
14. A gelled food product comprising water, about 1 to about 5 weight percent gelatin
and urea, the weight ratio of said gelatin to said urea being about 1:0.3 to about
1:1.5, the gelatin of said product being in a gelled state.
15. The gelled food product according to claim 14 additionally comprising sweetener
and berry or fruit flavorant.